Rémoulette dressing


Rémoulette dressing
This is similar to rémoulade dressing, but with lemon juice instead of vinegar and with chopped chives added. The name comes from the French for chives: "ciboulette". In technical terms, it is a cold emulsion, like mayonnaise. Not just a tasty dressing for vegetables and salads, it also goes well with fish and cold meats.
28K 9 3.8
Grade this recipe:

Last modified on: March 27th 2019

Keywords for this recipe:SauceDressingColdRémouladeMayoHerbsLemon chives
For 300 g, you will need:
  • 1 egg 1 egg
  • 2 French mustard 1 tablespoon French mustard
  • 3 lemon juice 4 tablespoons lemon juice
  • 4 salt salt
  • 5 pepper pepper
  • 6 oil 200 ml oil
  • 7 chives chives
  • Total weight: 325 grams

Change these quantities to make: 100 g 150 g 300 g 600 g 900 g
How long does it take?
Time required for this recipe:
PreparationStart to finish
8 min.8 min.

Step by step recipe


Stage 1 - 3 min.
Rémoulette dressing : Photo of step #1
Put into a high-sided receptacle: 1 egg, 1 tablespoon French mustard, 4 tablespoons lemon juice, salt and pepper.

Stage 2 - 3 min.
Rémoulette dressing : Photo of step #2
Pour 200 ml oil on top.

Stage 3 - 1 min.
Rémoulette dressing : Photo of step #3
Blend for a few seconds until the dressing is emulsified.

Stage 4 - 1 min.
Rémoulette dressing : Photo of step #4
Finish by adding the chopped chives and mix in.

Your rémoulette dresssing is ready.
Remarks
If you'd like to try a slightly more exotic rémoulette, use lime juice instead of lemon.
Keeping
1 or 2 days in the fridge, in a sealed jar.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
1,912 Kcal or 8,005 Kj8 gr7 gr206 gr
96 %3 %1 %31 %
Per 100 g
Energetic valueProteins CarbohydratesFats
588 Kcal or 2,462 Kj2 gr2 gr63 gr
29 %1 %<1 %10 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).
How much will it cost?
  • For 300 g : 0.94 €

Change currency:

Note : These prices are only approximate.

Some recipes that use this recipe

Two-colour cauliflower salad
Two-colour cauliflower salad

Towards the end of winter you can sometimes find purple cauliflower, as well as the usual white sort, or purple-headed broccoli (calabrese). Mix the varieties for a delicious, crunchy two-tone salad.
21K 18 min.
See all recipes that use it
Source
Home made.
This recipe uses (among others)
OilOil: You can get more informations, or check-out other recipes which use it, for example: Crispy spinach rolls, Lemon Mayonnaise, Duo of slow-cooked pork, Salad lyonnaise, Onion fondue, ... All
Lemon juiceLemon juice: You can check-out other recipes which use it, like for example: Strawberry, kiwi and mascarpone verrines, Stuffed mushrooms au gratin, Peach and verbena feuilleté, Avocado with gravlax, Green parsley tahini sauce, ... All
EggEgg: You can get more informations, or check-out other recipes which use it, for example: Dipping bread with cheese, Pistachio custard tart, Eggs in brioche nests, Spinach brik parcels, Sweetcrust pastry (pâte sablée), ... All
French mustardFrench mustard: You can check-out other recipes which use it, like for example: Tapenade, Leek and broccoli "à la flamande", Creamy Winter Vegetable Soup, Spiced butternut gratin, Potimarron and celeriac autumn soup, ... All
Other recipes you may also like
Flambéd bananas
Flambéd bananas
The trick of this recipe is to end up with bananas caramelised on the outside, still firm on the inside, coated with a tasty syrup which is not 95% butter.
285K 14 40 min. February 21th 2011
Crème brulée
Crème brulée
Crème brûlée (burned cream) is quite easy to prepare: it's a simple egg-cream dessert. The only difficulty is in making the delicious crunchy caramel layer on top. The perfect crème brulée (for me) is a cold and soft cream, with on top a nice hot caramel crust. This is a completely new version...
1.6M 74.3 4 hours 38 min. December 31th 2011
Soft fruits in sabayon
Soft fruits in sabayon
This recipe is made by briefly cooking an assortment of soft fruits (raspberries, blackcurrants, blackberries, blueberries, currants...) with a little sugar to glaze them. They are served in a small dish, covered with a delicious sabayon which can be lightly "burned" on surface.
240K3.9 46 min. February 21th 2011
Tiramisu
Tiramisu
Classic italian recipe (the name means "pull me up" or more poetically, "take me up to the sky"). It's similar to a charlotte in its structure: layers of flavoured biscuits between layers of smooth cream.
450K5 49 min. July 27th 2013
Confectioner's custard (Crème pâtissière, or French pastry cream)
Confectioner's custard (Crème pâtissière, or French pastry cream)
Quite similar to crème anglaise but much thicker. It is used in many pastries like choux pastry (pâte à choux) or millefeuille.
656K 303.9 36 min. January 27th 2017
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2022-01-30)

Your first name or nickname
Your e-mail
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post your comment or question
Posted by:
I am not a leaving thing
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page